Scrambled Eggs With Pesto & Tomatoes | Cook for Your Life
scrambled egg pesto tomato

Scrambled Eggs With Pesto & Tomatoes

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 20 min total
Person Icon for Serving Size 2 servings

Perfecting scrambled eggs is a skill everyone should have under their belt. Once you’ve nailed the method down, then this can be your next step in infusing your breakfast with more flavor and texture.


    For the Walnut-Flaxseed Pesto

    2 tablespoons walnuts, toasted

    2 tablespoons flaxseeds

    2 cups packed fresh basil or Italian parsley leaves

    1 to 2 garlic cloves, peeled

    ½ lemon, zest and juice

    3 tablespoons freshly grated Parmesan cheese

    2 to 4 tablespoons water


    1 tablespoon olive oil

    4 large eggs

    Salt and pepper

    6 cherry tomatoes, quartered

    2 tablespoons Walnut-Flaxseed Pesto, or other pesto recipe

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Nutrition Facts


456 cals


35 g

Saturated Fat

8 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

12 g


15 g


3 g


7 g


24 g


698 mg


  1. In a food processor combine the walnuts and flaxseed, process until ground, about 1-2 minutes. Add basil or parsley, garlic, lemon, parmesan, and 2 tablespoons water. Puree until smooth and thick, adding more water, a little at a time until desired consistency. Reserve two tablespoons of pesto for this recipe and set aside remaining pesto for another use.
  2. In a medium non-stick pan, warm olive oil on medium-low heat. Whisk eggs lightly in a separate mixing bowl with a pinch of salt and pepper until there streaks of yellow and white.
  3. Add quartered cherry tomatoes to warmed pan and saute lightly. Using a rubber spatula, move tomatoes around occasionally until their color changes and some of their liquid is cooked off.
  4. Add whisked eggs and stir until eggs are incorporated evenly with tomatoes and pesto. Using a rubber spatula, keep eggs moving and scraping down sides and bottom of the pan to ensure even cooking. When eggs start to look like large curds, add pesto and mix in until eggs are cooked to desired consistency. Serve immediately.

Chef Tips

When possible, make sure any additions to your scrambled eggs are pre-cooked. Adding more ingredients to eggs can be tricky because they can add more moisture, which may affect cooking time and texture.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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